Scientists revive ancient ant-based yogurt technique

7 Mwezi wa kumi, 2025 Imeripotiwa na AI

Researchers have recreated a traditional Balkan and Turkish method for making yogurt using ants as natural fermenters. The technique, once common in the region, leverages bacteria, acids, and enzymes from red wood ants to transform milk into a tangy product. This work, published in iScience, highlights the biodiversity lost in modern yogurt production.